Description
A thin and soft cookie that’s crisp around the edges and chocolaty in the center, with hints of toffee throughout.
Ingredients
- 1-¾ cup All-purpose Flour
- ¾ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ cups Unsalted Butter, Softened
- ¼ cups Shortening
- ¾ cups Brown Sugar
- ½ cups Granulated Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Semi-sweet Chocolate Chips (I Used Trader Joe’s Chocolate Chunks)
- 1 cup Toffee Bits (I Used Heath Bits)
Preparation
In a medium-sized bowl, add flour, baking soda and salt; mix until combined. Set aside.
Into a mixing bowl, add butter, shortening, brown sugar, and granulated sugar and beat until light and fluffy. Add the eggs and vanilla extract and beat until combined. Slowly beat in the flour mixture.
Mix in chocolate chips and toffee bits until fully incorporated into the batter. Refrigerate the batter for at least 2 hours.
Preheat oven to 375 F. Line two baking sheets with parchment paper
Take teaspoon sized scoops of dough and drop cookies 2″ apart onto prepared baking sheet. I fit 9 cookies per baking sheet.
Place in the oven and bake for 8 – 9 minutes until lightly golden. Remove from oven. Let cookies rest for 2 minutes on baking sheet then place cookies onto a cooling rack to cool completely.
Store in an airtight container for up to a week. The cookies can also be frozen for up to 3 months.
